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Garlic Chicken with fresh veggies

Isn’t summer the best? My friend brought some delicious fresh veggies from her garden, so we had a feast! Below are the recipes for all of this yumminess.

BAKED GARLIC CHICKEN

INGREDIENTS
2 cups sour cream
2 tablespoons lemon juice
4 garlic cloves, minced
4 teaspoons celery salt
4 teaspoons
Worcestershire sauce
2 teaspoons paprika
1/2 teaspoon pepper
8 boneless skinless chicken breast halves
2 cups crushed butter-flavored crackers (about50)
1/2 cup melted butter melted
1/4 cup vegetable oil

DIRECTIONS
In a large shallow glass dish, combine the first seven ingredients. Add chicken; turn to coat. Cover and refrigerate for 3-4 hours.
Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated. Transfer to a greased 13x9x2 inch baking dish.
Combine butter and oil; pour over the chicken.
Bake, uncovered, at 350 for 50-60 minutes or until chicken juices run clear.

Best Way to Cook Corn on the Cob

Source: Spicy Southern Kitchen

Ingredients

  • 6-8 ears of corn, husks, and silks removed and cut in half (if desired)
  • 1 cup milk
  • 1 stick butter
  • 1 1/2 teaspoons salt

Instructions

  • Fill a large pot about halfway with water. 
  • Bring water to a boil.
  • Add milk, salt and butter. Add corn and reduce heat. 
  • Simmer corn for 6 to 8 minutes. 
  • Remove corn from the cooking liquid and it’s ready to serve.

Fresh Green Beans

Source: Southern Plate

Ingredients

  • Fresh Green Beans
  • 1 stick of butter
  • salt and pepper
  • minced garlic, red pepper flakes optional

Instructions

  • Break ends of green beans off and discard. Break each bean into bite sized pieces.
  • Place green beans and butter in a large pot. Cover with water.
  • Bring to a boil over medium high heat (add minced garlic now if you like and a pinch of salt) and continue cooking, stirring often, until water is almost completely cooked out and beans are very tender.
  • Salt and pepper to taste. And if you like red pepper flakes add them here and enjoy!
Recipe

EASY REFRIED BEANS

When I say easy, I mean easy. For real. 3 ingredients! I serve these when I make tacos…from a box. We all have nights when we just need to get dinner on the table and aren’t feeling particularly creative, right?

EASY REFRIED BEANS

  • 15 ounces refried beans
  • 12 cup salsa
  • 1cup shredded cheddar cheese

Combine all in a saucepan and heat over medium heat until bubbly and warm.

Recipe

Dinner for Two

Looking for a nice, healthy meal for the two of you?  It can be hard to find recipe for just 2 people, but these are winners:

Angel Hair Pasta with Shrimp & Asparagus

INGREDIENTS

    • 8 large fresh shrimp, peeled and deveined
    • 4 ounces angel hair pasta, uncooked
    • 2 tablespoons olive oil
    • 2 tablespoons minced garlic
    • 1 teaspoon chopped shallot
    • 6 stalks asparagus, cut into 2-inch pieces
    • 1/4 cup peeled seeded, diced tomatoes
    • 1/2 cup slice shiitake mushroom caps ( or your favorite mushrooms)
    • 1/4 teaspoon salt
    • 1/8 teaspoon dry crushed red pepper
    • 1/2 cup dry white wine
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh oregano
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped fresh parsley
    • 2 tablespoons freshly grated parmesan cheese

DIRECTIONS

  1. Cook pasta according to package directions; drain and set aside.
  2. Heat a 9-inch skillet over high heat 1 minute; spray with vegetable spray and add olive oil and shrimp, garlic and shallots; cook, stirring constantly, 2 to 3 minutes or until shrimp turn pink.
  3. Add asparagus and next 4 ingredients; stir in wine, scraping bottom of skillet to loosen any particles, if necessary.
  4. Add pasta, basil, and remaining ingredients; toss gently.
  5. Serve immediately.
  6. (you can drizzle extra virgin olive oil on finished dish if desired).

Romaine Salad

INGREDIENTS

    • 1 Romaine Heart
    • 1/2  Red Onion
    • 1 lime
    • 1.5 oz Queso Fresco
    • 3 Tbsp. pepitas
    • ½ cup Low-Fat Sour Cream
    • 1/2 tsp. ancho chili powder
    • 1/2 tsp. paprika
    • 1/4 tsp. Mexican oregano
    • 1/4 tsp. garlic powder
    • 1/4 tsp. ground cumin

DIRECTIONS

  1. Wash and dry the fresh produce.
  2.  Cut off and discard the root end of the lettuce; roughly chop the leaves.
  3. Small dice the onion.
  4. In a medium bowl, combine the diced onion and the juice of lime.  Allow to sit for a few minutes to marinate.
  5. To make dressing: add the sour cream and spices to the diced onion-lime juice mixture. Stir to thoroughly combine; season with salt and pepper to taste.
  6. n a large bowl, combine the lettuce, pepitas, queso fresco and as much of the dressing as you’d like (you may have extra dressing). Toss to combine; season with salt and pepper to taste.
Recipe

Lemon Pie

Easy as heck to make. Would be perfect for a summer potluck. Cool and refreshing!

Ingredients:

  • 1 can of Sweetened Condensed Milk
  • 6 oz can Lemonade concentrate
  • 8 oz container Cool Whip
  • 1 graham cracker crust

Instructions:

Mix milk and lemonade until combined. Stir in Cool whip and combine well. Pour into graham cracker crust and chill.

Recipe

HAM AND HAVARTI SUB SANDWICHES

I made these delicious sammies for a picnic by the creek yesterday. So so so good!

HAM AND HAVARTI SUB SANDWICHES

  • 1 loaf of french bread; sliced in half lengthwise
  • 1/2 – 1 recipe roasted red pepper sandwich spread
  • 1/2 tsp dill weed
  • 3 cups baby spinach
  • 8 oz thinly sliced honey ham
  • 8 oz thinly sliced black forest ham
  • 6 slices havarti cheese

ROASTED RED PEPPER SANDWICH SPREAD

  • 1 (8 oz) pkg light cream cheese, softened
  • 1/2 cup finely chopped roasted red peppers
  • 1/4 cup mayonnaise
  • 2 Tbsp. fresh minced basil
  • 1/4 tsp salt
  • pepper to taste

Combine all of the above ingredients in a bowl until well combined. Store in the fridge up to 3 days.

Simply spread the sandwich spread on the inside of each piece of bread and build your sandwich. Cut into desired serving slices.

Recipe

SOUTHERN BACON-FRIED CABBAGE

Ahhh, the South. What do we do to healthy veggies? Add bacon, of course. Don’t knock it til you tried it. Shut up, Cholesterol, you’re fine.

SOUTHERN BACON-FRIED CABBAGE

  • 6 slices bacon, chopped
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 large head cabbage, cored and chopped
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

INSTRUCTIONS

  1. Cook the bacon in a jumbo cooker over medium-high heat until crisp. Remove the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease and discard the rest.
  2. In the same jumbo cooker, return the 2 tablespoons bacon grease. Over medium-high heat, cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder and garlic powder. Mix well.
  3. Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
  4. Just before serving, mix the bacon into the cooked cabbage. Serve immediately.

Source: Love Bakes Good Cakes

Recipe

Fried Okra

I love fried okra, it’s always been a special summer treat in our family. This recipe is from the Southern Living Heirloom Recipe Cookbook.

Fried Okra

SAVE RECIPE  

  • 2 pound fresh okra
  • 3/4 cup Salt
  • 2 cups plain cornmeal
  • Canola Oil

Slice okra. Combine 3 qt. water with salt, pour over okra. Soak for 30 minutes, drain & rinse twice. Dredge okra, in batches in cornmeal. Pour oil in a dutch oven. Heat to 375. Fry okra in batches for 4 minutes. Drain on paper towels.

Recipe

Sweet Potato Casserole

If you’re Southern, you’ve had this. Probably at your grandmother’s table. No holiday meal then or now is complete without this Southern Classic! Enjoy!

SWEET POTATO CASSEROLE

  • 3 cups mashed sweet potatoes
  • 12 cup sugar
  • 2 beaten eggs
  • 14 cup margarine, melted
  • 12 cup milk
  • 12 teaspoons vanilla
  • TOPPING
  • 1 cup brown sugar
  • 13 cup flour
  • 1 cup chopped pecans
  • 13 cup margarine, melted
  1. In large mixing bowl,mix sweet potatoes, sugar, eggs, margarine,milk and vanilla.
  2. Pour into 9 inch square greased baking dish.
  3. Mix topping ingredients and sprinkle over potatoes.
  4. Bake at 350 degrees for 35-40 minutes .
  5. Can be doubled and baked in 9×13 dish.
Recipe

Honey-Mustard Glazed Ham

I made this delicious ham for Easter dinner. It was from the Pioneer Woman and was just delicious. We loved it!

1 12- to 15-pound fully cooked bone-in ham

1/2 tsp. whole cloves

1/2 c. dijon mustard

1/2 c. honey

1/2 tsp. black pepper

  1. For the ham: Preheat the oven to 325 ̊ Fahrenheit. Score the surface of the ham with a sharp knife in a diamond pattern, about 1/4 inch deep. Stick the cloves in between the diamonds.
  2. Place the ham on a rack in a large roasting pan, tent it with foil and bake until warmed through, about 2 hours.
  3. For the glaze: Mix the mustard, honey and pepper in a medium bowl.
  4. Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and hake until the ham looks glossy, about 20 minutes. Brush with the remaining glaze and bake until just beginning to caramelize, about 20 more minutes.
  5. Remove the ham from the oven and let rest 15 to 20 minutes. 

Source: Pioneer Woman

Birmingham, AL

Birmingham Botanical Gardens

How have I waited this many years before visiting this beautiful gem in the middle of a big city?  We went this weekend and they were having a huge plant sale!  The whole place was super crowded, but after circling the lot twice, we lucked up in a parking spot.  Parking is free and entry is free!  What a gift to the people of Birmingham and its visitors!  

Though there appeared to be a ton of folks here, we never felt crowded.  The park is so spread out with something to see in every single corner.  We loved the conservatory with its water feature and tropical plants, the beautiful fountains, the winding paths to get to each area and the thoughtfully placed swings and benches along the way to rest your tootsies.  Far and away my favorite garden was the Japanese Garden.  

The Japanese Garden has a Tori Gate at the entrance to welcome you and it sets the tone perfectly for the wonders you are about to see.  Beautiful photo ops await with the koi pond, the meandering bridge, the turtles sunning themselves on the rocks and the tea garden.  Do not miss this.

We didn’t see everything we wanted, so I know I’ll be back when I’m in town again.  So peaceful and lovely.